Yes, it exists. Healthy gingerbread cookies, made without any sugar, flour, animal products or oil, but still tastes exactly like regular ones (if you cannot tell, I am very proud of myself!). Now I know that Christmas is saved and that I can be stuffing my face with gingerbread cookies this year too, this time with a clear conscience. This is basically the exact same recipe as the Soft Ginger Cookies, except these contain more oat flour which gives it a crunchy texture. Though they use all the same ingredients they taste vastly different, you will not really believe it before you try. My little sister is once again to blame for making this (you drooling is her fault).
I was making the Ginger Cookies when my sister walked in and asked if we could make regular crunchy gingerbread cookies, to which I replied that I did not want to make yet another cookie batter at the moment. Both recipes make quite a large quantity though, so I gave half the dough to her and let her do what she like. I told her to just knead in oat flour until the dough is no longer sticky, and then proceed as you normally would with the gingerbread forms. It worked flawlessly.
If you wish to hang these up around the house make sure you poke them with a small knife before placing them into the oven.
Gluten-Free Gingerbread Cookies
makes 2-3 baking sheets
- 4 cups dates
- 1 cup oat flour + additional 1-2 cups oat flour (read note below)
- 1/2 cup brown rice flour
- 1/2 cup buckwheat flour
- 1 cup water
- 1 tbsp ground flaxseeds (or chia seeds)
- 3 tbsp homemade pecan butter (made according to the Almond Butter Recipe)
- 2 tsp vanilla essence
- 1 tsp baking powder
Spices (ground), to taste:
- Like you can tell by the pictures I made my own oat flour, and I did not pay too much attention on getting it as fine as it should be. That is why there are some oats “spots” on the gingerbread cookies (but they do not affect the taste). If you are serving these at a christmas party or something you might want to either buy finely ground oat flour, or you can make your own by placing oats into a food processor and transferring that into a high-speed blender. If you only use the food processor the result will not be as fine as when you finish it off with the blender.
As you might be able to tell, I left mine in the oven for a bit too long so they got a little burnt. They still tasted delicious though! Feel free to enjoy this with a tall glass of Unsweetened Almond Milk (spice it up with a bit of cinnamon) in front of a beautiful fire. It also tastes amazing next to some Homemade Healthy Hot Chocolate with Coconut Whipped Cream.
Merry Christmas (a bit too early?)!